This Crab and Pork Shumai Recipe produce one of the best shumai or siomai that I have tried. Crab and pork seems to be a good combination when done the appropriate way. Before we move further, please let me clarify that shumai, siomai, and shaomai is one and the same. The difference in names (or […]
This Chicken Siomai recipe is a variation of pork siomai or shaomai. This recipe makes use of lean ground chicken plus additional vegetables and seasonings. Are you a fan of siomai? If you are, I am certain that you will love this recipe! Those who don’t like siomai will think twice after trying this recipe […]
Before you say anything, I know. The title sounds corny. Please bear with me. I tried thinking of a cheesier title, but this is the best that I can think of. Got better suggestions? I love to hear them.
You all know that I greatly appreciate your time and effort for visiting this blog. I am also thankful for all your comments. I’m trying to pay that back by providing you with quality recipes and useful information. Aside from that, I also saved the last piece of Siomai just for you, as a token of my appreciation.
We will be celebrating our second Anniversary a couple of months from now. I can’t believe that Panlasang Pinoy is about to turn 2 years old very soon. While you were eagerly learning the basics of cooking Filipino Food and other dishes during the past years, I was familiarizing myself with the concept of blogging. We all learned so many things together. Thanks for always being around.
Deep Fried Siomai or Fried Wonton rose-up from being an underdog to one of the favorite food of the masses. Thanks to the marketing genius of my favorite Siomai house.
Back in the days, Fried Siomai is not as popular as the steamed variety. You cannot buy the fried varieties from most Chinese restaurants and fast food kiosks unless requested. Fried Siomai is common, today.
I think that the marketing strategy helped a lot in making the fried version popular; it has something to do with localization. The product, which is Fried Siomai, is packaged in such a way that the local population will understand and need. This widens the market of the product and increases the chance for it to get sold.
Siomai is a traditional Chinese dumpling. This popular dumpling has made its way to the heart of the Filipino’s as evidenced by the hundreds of stalls, eateries, and restaurants who serve them. Traditionally cooked through steaming, siomai nowadays are also served fried complimented with soy sauce and calamansi.
In Manila, the best siomai can be found in the Manila China Town (which is the oldest China Town in the world). Several Chinese restaurants and even stalls serve different siomai varieties. Outside of China town, Pao Tsin would be the best one for me.
This recipe that I have for you is the Cantonese variety. It basically makes use of ground pork, shrimps, and mushrooms as the main ingredients. I liked this recipe for its oriental taste.
Try this delicious Siomai recipe